Miso-Glazed Tofu and Mushrooms Brochettes

Miso-Glazed Tofu and Mushrooms Brochettes

Health Rating
Prep Cook Ready in Servings
10 min 35 min 45 min 4


1 eggplant peeled Eggplant
2 tsp minced Ginger root
1 tbsp Granulated sugar
4 tbsp Miso paste
3 tbsp Olive oil
1 tsp Sesame oil
1 medium potato Sweet potato
454 gm Tofu, regular, extra firm
16 medium mushroom(s) White mushrooms (stemmed)


Peel sweet potato and cut into 1-1/2-inch (4 cm ) cubes; place in microwaveable bowl and microwave on high for 1 minute.

Pat tofu dry; cut tofu and eggplant into same-size cubes. Add to bowl.

Stir together miso, vegetable oil, 2 tbsp water, sugar, ginger and sesame oil. Add to a bowl along with mushrooms, tossing to coat. Let stand for 15 minutes.

Thread tofu and vegetables onto skewers; brush with any marinade. Place on greased grill over medium heat. Close lid and grill, turning often, until vegetables are tender, about 18 minutes.

Nutrition Facts

Per Portion

Calories 378
Calories from fat 190
Calories from saturated fat 25.5
Total Fat 21.1 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 9.6 g
Cholesterol 0
Sodium 677 mg
Potassium 810 mg
Total Carbohydrate 25.2 g
Dietary Fiber 6.5 g
Sugars 10.4 g
Protein 21.9 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 4.5

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada